cocoa bean

Theobroma cacao grows pods on both its branches and trunk. Growers have to be very careful not to damage the cacao tree when harvesting them. Because it’s such a delicate task, pods are picked by hand.

The beans with their pulp are fermented for one to seven days, depending on the type and grade. Frequent turnings dissipate excess heat and provide uniformity. During fermentation the juicy sweatings of the pulp are drained away, the germ in the seed is killed by the increased heat, and flavour development begins. The beans become plump and full of moisture, and the interior develops a reddish brown colour and a heavy sharp fragrance. The fermented beans are sun-dried or kiln-dried to reduce moisture content to 6–7 percent and are bagged for shipment.

The fermented and dried cocoa beans are then typically roasted. Roasting develops flavour, reduces acidity and astringency, lowers moisture content, deepens colour, and facilitates shell removal. After roasting comes a cracking and fanning (winnowing) process, in which machines crack the shells and then separate them from the heavier nibs by means of blowers. Nibs can be sold or further processed. Grinding releases the fat, or cocoa butter, and forms a paste, called chocolate liquor or cocoa mass. The chocolate liquor is pressed and pulverized into cocoa powder to make chocolate.